Name: sabudana khichdi recipe by Anjali sahu at BetterButter
Prep time: 300 min
Cook time: 20 min
Total time: 320 min
Yield: 4
Ingredients: 2 cups Sabudana before soaking; 2 cups water; 2 tablespoon oil; 1 teaspoon cumin seeds; 3-4 curry leaves; 1/2 tablespoon grated ginger; 2 green chillies finely chopped; 2 medium sized potatoes peeled and cubed; 1/2 cup roughly crushed roasted peanuts; to taste Salt; 2 teaspoon Sugar; 1 tablespoon Lemon juice or to taste; Fistful of Chopped cilantro; Few pomegranate seeds for garnish

Ingredients Serving: 4

2 cups Sabudana before soaking
2 cups water
2 tablespoon oil
1 teaspoon cumin seeds
3-4 curry leaves
1/2 tablespoon grated ginger
2 green chillies finely chopped
2 medium sized potatoes peeled and cubed
1/2 cup roughly crushed roasted peanuts
to taste Salt
2 teaspoon Sugar
1 tablespoon Lemon juice or to taste
Fistful of Chopped cilantro
Few pomegranate seeds for garnish

Instructions

Place Sabudana in a colander.Wash Sabudana under cold tap water until clear water appears. This takes off most of the starch and prevents sticking.
In a big wide bowl soak sabudana by adding just enough water to cover them. Just 1/4 inch more than sabudana level.
Soak covered for 5-6 hours, preferably overnight. Sabudana will fluff up after soaking.
Drain off excess water if any before cooking. Add oil to a heavy bottom non stick pan.
Once warm, add in the cumin seeds. Add in the cubed potatoes and cook on a low flame until tender, flipping it occasionally.
Now add in the curry leaves, ginger, chopped chilies and cook for a minute more.
Meantime, add in sugar, salt, crushed roasted peanuts and lemon juice to the sabudana bowl and mix well.
Now add the coated sabudana to the pan, mix everything well and cook until the sabudana are a bit translucent and well coated.
Keep stirring occasionally. Taste test and adjust the seasoning if needed.
Add in lots of chopped cilantro and more pomegranate seeds. Serve warm with chilled yogurt.

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